Squash and leek casserole is a creamy side dish

11/13/2002

BAKED BUTTERNUT SQUASH AND LEEKS

2 medium butternut squash, peeled, chopped

2 1/2 teaspoons salt

1/2 cup grated Parmesan cheese

1/2 pound bacon, diced

1 leek, split, rinsed, white and tender green parts thinly sliced

1/4 teaspoon ground nutmeg

3 eggs

1/2 cup whipping cream

Freshly ground pepper

1. Heat oven to 400 degrees. Cover squash with water in large pot; add salt. Heat to a boil over high heat; reduce heat. Simmer until tender, about 8 minutes. Drain; press squash through a ricer or mash in a medium bowl; set aside.

2. Meanwhile, butter a 2-quart baking dish; coat with 2 tablespoons of the Parmesan. Set aside. Cook bacon in large skillet over medium heat until lightly brown, about 5 minutes; add leeks and nutmeg. Cook until leeks are completely softened, stirring occasionally, about 5 minutes. Add to squash.

3. Whisk together eggs and cream in medium bowl; stir into squash mixture. Stir in remaining cheese. Pour into prepared baking dish; bake until golden brown and firm, about 40 minutes.

Preparation time: 25 minutes. Cooking time: 1 hour. Yield: 8 servings

Nutrition information per serving: 205 calories, 56 percent calories from fat, 13 g fat, 7 g saturated fat, 95 mg cholesterol, 1,000 mg sodium, 15 g carbohydrate, 8 g protein, 3.5 g fiber